6 chicken thighs about 1kg (2¼lb), skinned, boned, meat cut into chunks
25g (1oz) butter
1 onion, peeled, quartered and finely chopped
2 cloves garlic, peeled and finely chopped
2.5cm (1in) piece root ginger, peeled and finely chopped
4 tbsp korma (mild) curry paste
1 tbsp plain flour
1 tbsp tomato purée
150g (5oz) plain yogurt
200ml (7fl oz) chicken stock
Salt and freshly ground black pepper
Heat oil in a large lidded frying pan and fry chicken for about 5 minutes until lightly browned.
Push chicken to one side, then add butter, onion, garlic and ginger and cook for about 3 minutes until softened. Stir in curry paste and cook for a further 2 minutes.
Mix flour and tomato purée into yogurt, reduce the heat, then stir into pan. Gradually stir in stock and season with salt and pepper. Cover and simmer for 30 minutes, stirring occasionally, until cooked through.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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